Three seafood recipes using Irish Shellfish Butter.
James Grimes, Co-Founder and Development Chef at iASC Atlantic Seafood Company creates three dishes using Irish Shellfish Butter, a natural product, developed in Ireland and already being used by a number of leading chefs here in the UK. You can source the product through Reynolds and many other leading wholesalers.
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
Tom Kerridge's Quick & Easy: Monkfish Curry Recipe
Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy monkfish curry recipe a go!
Simply follow the videos and share your attempts with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 4
Ingredients:
1 tbsp vegetable oil
1 large onion peeled and diced
4 cloves of garlic peeled and grated
3cm chunk of ginger peeled and grated
1 long red chilli sliced
1 green chilli sliced
6 kafir lime leaves
2 tsp ground turmeric
1 tsp ground coriander
2 tomatoes diced
400ml water
1 x veg stock cube
300ml coconut cream
400g monkfish tails diced
100g chopped French beans
1 bunch of coriander
Method:
- Pre heat a large frying pan on the stove an drizzle in the vegetable oil, then add the onions cook out till you get a little colour.
- Then add the garlic, ginger and curry spices.
- Pour in the water and bring to the boil, drop in the veg stock cube and cook out till it dissolves.
- Now pop in the lime leaves to release the flavour then reduce by half
- Pour in the coconut cream and bring up to a simmer.
- Drop in the diced monkfish and poach for 10 to 15 minutes in the sauce.
- Finally add the green beans, chillies and cook out for a few minutes.
- Just before you serve stir in the coriander.
- Ladle into serving bowls. If you like serve with boiled rice or flat breads.
#TomKerridge #MonkfishCurry #Curry
How to Cook Roast Monkfish | Jack Stein
Today's recipe uses one of Jack Stein's favourite fish - Monkfish. As it's a very meaty fish, it works well being roasted or cooked into curries and other sauces. Using crushed potatoes, watercress and a very simple balsamic dressing, Jack cooks up a simple and effective roasted monkfish recipe.
find more recipes online, and buy fresh fish at: rickstein.com
Monkfish and Crab Soup | Chef Tony Clark
Monkfish and Crab Soup | Welcome to The Chef's Kitchen, joining us is Chef Tony Clark of Valley Forge Casino Resort and we will be making Monkfish and Crab Soup.
For Recipes from the NATION’S TOP CHEFS visit:
Like Us on Facebook:
Follow Us on Instagram:
Chef Tony Clark:
SUBSCRIBE and hit that NOTIFICATION BELL for more easy and delicious recipes:
#thechefskitchen #nationstopchefs #cookingTV
We buy a new Life Raft, Will we ever find gas? Cooking a monk fish curry! EP.6 - The Sailing Chef
This week, we go hunting for some gas, fill up the tanks, buy and fit a new life raft and cook a monk fish curry after a viewers request for help!
(You can't say we don't provide variety!)
We recently purchased a new refillable tank as it had been very hard to get the butane gas tanks filled and swapped over the last few months so we wanted a back up and have had our regulators changed so we can now use both.
We also purchased a long over due piece of kit... A life raft, we had been sailing locally recently and had an old back up on board but it was time to bite the bullet, spend the money and get it done.
We take a short motor down the River Orwell to Suffolk Yacht Harbour to fill up the tanks which we got completely stung for.. (£1.56 per litre for red diesel) I hadn't thought to check before filling as our marina charge 67p per litre... Gutted to say the least but a lesson learnt and won't be going back there for fuel again.
Finally we make a monkfish curry! Ingredients below. (I have done a recipe for 2 ppl below so double if making more)
2 x fillets of monkfish (Remove all skin and sinew.. very important) and chop in to chunks.
1 x white onion sliced
4 x garlic cloves thinly sliced
1 x thumb of ginger (fine dice or grated)
1 x small Thai chilli - Diced (or any chilli to your taste, Remember to check for heat)
1 x Tbs tomato puree
1 x Chicken / fish or veg stock
4 x curry leaves
1 x juice of 1 lime
1 x bunch coriander rough chop
1 x bunch of parsley rough chop
1 x Tin chopped tomatoes
Splash of white wine or apple cider vinegar
200 ml water
Salt and pepper
Basmati Rice - 100g per person
Spice Mix (You can switch out seeds for powdered if you have that)
1 x tsp coriander seeds
2 x tsp cumin seeds
1 x tsp fennel seeds
1 x tsp smoked paprika
3 x curry leaves
1/2 tsp cayenne pepper
1 x tsp tumeric (Or freshly grated if you have)
All into a pestle and mortar and grind to a powder.
Method
Prep monkfish.. removing all the skin and sinew and chop into chunks
Use 1/4 of spice mix and season with spices, olive oil, salt pepper and half a lime juice. Leave to one side
Rinse twice and soak rice in cold water, leave in water for 20 mins
Prep veg,
Chop onion, dice, chilli, garlic, ginger, turmeric, herbs.
Sere monkfish in a pan 30-60 second on each side and remove to a bowl keep the juices
Heat pan for curry, butter or olive oil in pan, in with onions to soften, garlic, chilli, ginger, fry for a couple of minutes then add a splash of vinegar, once reduced add tomato puree, rest of the spices, tomatoes, stock cube, water, salt, pepper and simmer for 10 mins,
Boil kettle, drain rice water it was soaking in, then fill with boiling water and boil for 6-8 mins, taste it, it should be just under cooked as it will finish cooking in steam. Drain water and leave to steam for 1-2 mins. Then ready to season and serve.
Whilst rice is on add monkfish to curry for 4-5 mins in simmer add the herbs and squeeze of lime.
Serve and enjoy.
Remember you can add anything to this basic recipe, chicken, veggies, other fish, meats etc...
Any questions please comment below!
Please don't forget to Like, Share and Subscribe if you havent already.
Thank you
Carl & Charlie x